← All recipes

🍽️ Airfryer Vegetables with Herb Butter

150 kcal · 30 min · 2 servings

Ingredients

• 150g Sugar Snap Peas
• 200g Carrots
• 1 Zucchini
• 200g Cherry Tomatoes
• 2 EL Olive Oil
• 50g Butter
• 1 Bund Fresh Parsley
• 1 Bund Fresh Dill
• 1 TL Salt
• 1 TL Pepper

Instructions

1. 1. Wash the 200 g carrots under running water.
2. 2. Peel the carrots completely with a vegetable peeler.
3. 3. Slice the carrots into approximately 5 mm thick rounds.
4. 4. Wash the zucchini and cut it into half-moons.
5. 5. Wash the 150 g sugar snap peas and remove the strings.
6. 6. Wash the 200 g cherry tomatoes and halve them.
7. 7. Wash 1 bunch of parsley and 1 bunch of dill.
8. 8. Chop the parsley and dill finely together.
9. 9. Melt the 50 g butter in a small saucepan.
10. 10. Stir the chopped herbs into the hot butter.
11. 11. Toss the vegetables in a bowl with 2 tablespoons of olive oil.
12. 12. Season the vegetables with 1 teaspoon of salt and 1 teaspoon of pepper.
13. 13. Preheat the air fryer to 200 °C (about 3 minutes).
14. 14. Place the vegetables in the air fryer basket.
15. 15. Cook the vegetables at 200 °C for about 10 minutes, until they are al dente.
16. 16. Shake the basket vigorously to ensure even browning.
17. 17. Cook the vegetables for another 5 minutes, until they are golden brown.
18. 18. Pour the herb butter over the hot vegetables.
19. 19. Serve the vegetables warm, with the herb butter melted.

Nutrition per serving

• kcal: 150
• Protein: 4 g · Fett/Fat: 10 g · Carbs: 15 g